Deep Fried Pigeons
|Pigeons||16 Ounce (2, Each Weighing About 8 Ounce Or 350 Grams)|
|Fresh ginger slices||2|
|Oil||1 1⁄2 Pint (900 Milliliter, Preferably Groundnut Oil)|
|For braising sauce|
|Chicken stock||2 Pint (1 Liter)|
|Dark soy sauce||2 Tablespoon|
|Light soy sauce||2 Tablespoon|
|Dry sherry/Rice wine||5 Fluid Ounce (150 Milliliter)|
|Orange peel/Dried citrus peel, soaked||2 , finely chopped|
|Cinnamon stick/Chinese cinnamon bark||1|
|White pepper||1⁄2 Teaspoon|
|Sesame oil||1 Teaspoon|
1. In a large pot of boiling water blanch the pigeons for 2 minutes (this helps to get rid of impurities and tightens the skin).
2. Remove the pigeons from the pot and discard the water.
3. In a pot mix all the braising sauce ingredients together and bring it to a boil.
4. Add the pigeons and ginger lower the heat to a simmer and cover the pot tightly.
5. Simmer it for about 1- 1 1/2 hours until the pigeons are just tender.
6. Remove with a slotted spoon and let them dry on a plate, or hang in a cool, dry, airy place for at least 2 hours, until the skin feels like parchment paper.
7. In a deep fat fryer or large wok heat oil and deep fry until they are crisp and deep brown in colour.
8. Keep turning them frequently with a slotted spoon so that all sides are cooked and browned properly (this should take about 10 minutes).
9. Drain on paper towels and let them cool for a few minutes.
10. With a heavy cleaver or knife, chop it into 4-6 pieces and arrange on a warm serving platter.
11. Serve hot with your favourite dipping sauce
The braising liquid, once cooled, can be stored in a plastic container and frozen for future use.